Morning Glory Muffins

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Prep Time

20mins

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Time to Table

45mins

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Serves

16

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Ingredients

  • 1 cup applesauce
  • 1/2 cup egg substitute
  • 1/2 cup Daisy Light Sour Cream
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 3 tablespoons quick-cooking oats

Tips

  • No-Mess Muffins

    To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

  • Cooking Tip

    Remember the secret to tender homemade muffins is to stir the batter just until the dry ingredients are moistened. The batter should be lumpy.

Ingredients

  • 1 cup applesauce
  • 1/2 cup egg substitute
  • 1/2 cup Daisy Light Sour Cream
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 3 tablespoons quick-cooking oats

Tips

  • No-Mess Muffins

    To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

  • Cooking Tip

    Remember the secret to tender homemade muffins is to stir the batter just until the dry ingredients are moistened. The batter should be lumpy.

Directions

  1. Heat the oven to 400 degrees. Spray 16 muffin cups with cooking spray or line with paper cups. Combine the applesauce, egg substitute, sour cream, oil and vanilla in a medium bowl; whisk until blended.
  2. Combine the flour, 1/2 cup brown sugar, wheat germ, baking soda and salt in large bowl; stir to mix well. Stir the carrots, raisins and pecans into the flour mixture. Add the applesauce mixture to the flour mixture; stir just until ingredients are moistened. Fill the muffin cups 3/4 full.
  3. Mix the oats and 1 tablespoon brown sugar in a small bowl; sprinkle the mixture over batter. Bake the muffins for 20 minutes or until the tops spring back when lightly tapped with a finger. Cool in the pans for 5 minutes; remove the muffins from the pans to continue cooling.
  • Calories:199
  • Cholesterol:3
  • Dietary Fiber:2
  • Protein:4
  • Sodium:176
  • Total Carbohydrate:32
  • Total Fat:7

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